Can’t fly to Spain (or Turkey) like the rest of the world to try the TikTok famous Basque cheesecake? Don’t worry, you can make it yourself with this easy recipe using a few simple ingredients! This unique, crustless cheesecake (also known as Sab Sebastian Cheesecake) is one that you cannot miss out on. The bitterness of the caramelized crust pairs perfectly with the soft, sweet, cream cheese center and makes for the perfect dessert to wow your guests with minimum effort.
If you haven’t come across the famous San Sebastian (or Basque) cheesecake on social media yet, congratulations on your 1 hour a day screen time. Because there is no other way that you have missed the Basque cheesecake trend. Since the pandemic, the basque cheesecake has taken the internet by storm. This seemingly unknown dessert suddenly started becoming popular in recent years. (thanks to social media). It’s almost like the IT dessert of the 2020s (so far, at least).
Although the world has discovered the basque cheesecake rather recently, it actually has a deep-rooted history in Spain.
The History & Origin Of The Basque Cheesecake
I have missed doing these history lessons, so let’s learn a little more about where this famous cheesecake comes from. While a lot of people think that the Basque Cheesecake comes from Turkey (probably because of all the TikTok videos of people flying to Turkey to try it out), it actually originated in Spain, in a small cafe called La Vina in San Sebastian (hence the name).
Chef Santiago Rivera, whose parents owned La Vina, spend months experimenting with new ways to create a special cheesecake, and finally, the Basque Cheesecake as we know it today was born. Chef Rivera’s cheesecake quickly captured the hearts of the locals, and now, people from across the world take the pilgrimage to San Sebastian to try the original Basque Cheesecake.
Now, since not all of us are millionaires who can travel to a different country to try a cheesecake (as much as we want to), we now have the recipe to create the famous Basque Cheesecake in our own kitchens. Surely it won’t be as good as the original, but it’s still VERY good.
If you haven’t tried Basque Cheesecake before, you might be wondering – What’s so special about it, and how is it different from your regular New York Cheesecake?
How is Basque Cheesecake Different From New York Cheesecake?
- Crust: Essentially, the basque cheesecake is crustless, as compared to the New York Cheesecake which has a biscuit crust. This cheesecake is made entirely with the cream cheese mixture without any crumbs.
- Caramelization: The basque cheesecake is famous for its extremely caramelized exterior. The cheesecake is cooked on very high heat so that the outside caramelizes right to the edge of burning. This not only forms a crust and holds the cheesecake together, but also gives a beautiful, caramelized flavor to the cake which pairs perfectly with the cream cheese center.
- Center: While a New York Cheesecake is cooked till completely set and firm, a Basque Cheesecake is cooked only until the center is still soft and jiggly. As a result, the cream cheese center ends up very soft and creamy.
Tips For Making The Best Basque Cheesecake
Here are a few tips to help you make the perfect Basque Cheesecake every time.
- Use high-quality cream cheese. As cream cheese is the star of this dessert, you want to make sure that you use good cream cheese that holds a lot of flavor. I personally prefer using Philadelphia or Elle.
- Add the eggs one at a time to ensure that they mix into the batter evenly.
- Line your springform pan with baking paper properly. This cheesecake rises a lot while baking, so you want to make sure that the baking paper is high enough on the sides, or the cheesecake will collapse while rising. Not sure how to line a springform pan correctly? Check out my full tutorial on how to line a springform pan here.
- Bake the cheesecake on high heat (200 degrees Celsius). This allows the exterior of the cheesecake to get caramelized without overcooking the center.
- Be careful of overcooking the cheesecake. You have to take it out of the oven while the center is still jiggly and soft. It may seem undercooked, however, it will set while it cools. Overcooking will make the cheesecake more set and reduce the creaminess.
- Let the cheesecake cook before cutting into it, or it may collapse.
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Honestly, the most surprising part about this Basque Cheesecake recipe is how simple it is to make. It uses 7 simple ingredients – cream cheese, sugar eggs, vanilla, salt, heavy cream, and flour, and the batter comes together in 20 minutes. Even if you’re a baking beginner, I am sure you will be able to ace this dessert.
So, are you ready to wow the world by bringing San Sebastian to your next party? Let’s get started!
For the single-serve version, divide the ingredients by 3 and use a 3-4 inch springform pan. Follow the remaining instructions as is.
PS: I always measure ingredients in grams, never in cups. Using a measuring scale is the only way to bake accurately. Cups are very unreliable and can give different measurements, so I would suggest you buy a measuring scale before you start baking! If you can’t get your hands on one, you can use the online tools for converting grams into cups, however, I do not guarantee their accuracy.
PPS: if you notice a * after any word, it means that there are additional tips about it after the recipe.
Basque Cheesecake Recipe | San Sebastian Cheesecake Recipe
Equipment
- 7” springform pan
- Baking paper
- Electric or stand mixer
Ingredients
- 635 gs cream cheese, softened
- 210 gs white granulated sugar
- 4 large eggs
- 325 gs heavy cream/liquid whipping cream
- 1/2 tsp salt
- 1 tsp vanilla essence
- 35 gs all-purpose flour
Instructions
- Preheat the oven to 200 degrees Celsius
- For the single-serve version, divide the ingredients by 3 and use a 3-4 inch springform pan. Follow the remaining instructions as is.
- Prep the springform pan: Cut a square of baking paper larger than the bottom of the pan. Then, cut two strips of baking paper taller than the sides of the pan. Open the springform pan and place the square baking paper sheet on top of the bottom, then place the ring on top of the baking paper and lock it tightly. Grease the sides of the pan lightly with butter, then stick the baking paper strips on the inside of the pan, making sure all corners are covered. Make sure that the baking paper on the sides is higher than the sides of the pan as the cake rises a lot while baking.
- In a bowl of a stand or electric mixer, add the cream cheese and sugar and beat on medium speed until the mixture is smooth and the sugar has dissolved completely (you can test this by rubbing a little bit of the mixture between your fingers, there should be no graininess).635 gs cream cheese, softened, 210 gs white granulated sugar
- Add eggs, one at a time, beating on low speed for 30 seconds after each addition.4 large eggs
- Add the heavy cream, salt, and vanilla and beat again for 30 seconds until everything is properly combined. Scrape down the sides of the bowl to make sure everything is properly incorporated.325 gs heavy cream/liquid whipping cream, 1/2 tsp salt, 1 tsp vanilla essence
- Sift flour into the batter and beat on low speed for 1-2 minutes, until the flour is completely combined and the batter is smooth with no lumps.35 gs all-purpose flour
- Pour the batter into the prepared pan and bake for 40-50 minutes, until the top is caramelized and golden brown and the center is still soft and jiggly. Don't worry if it looks undercooked, the center will set as it cools.
- Let the cake cook before unmolding it from the pan. Serve with melted chocolate sauce (optional).
Notes
- Line your springform pan with baking paper properly. This cheesecake rises a lot while baking, so you want to make sure that the baking paper is high enough on the sides, or the cheesecake will collapse while rising. Not sure how to line a springform pan correctly? Check out my full tutorial on how to line a springform pan here.
- Bake the cheesecake on high heat (200 degrees Celsius). This allows the exterior of the cheesecake to get caramelized without overcooking the center.
- Be careful of overcooking the cheesecake. You have to take it out of the oven while the center is still jiggly and soft. It may seem undercooked, however, it will set while it cools. Overcooking will make the cheesecake more set and reduce the creaminess.
- Let the cheesecake cook before cutting into it, or it may collapse.
With this quick and delicious recipe, you can make the trending Basque Cheesecake at home without catching a flight 😉.
I hope you enjoy this recipe as much as I did! If you give this recipe a try, don’t forget to let me know how you liked it in the comments. And of course, share it with me on Instagram.
Until next time!
